Besan kachori recipe | besan khasta kachori | besan stuffed kachori | kachori recipe

Besan Kachori is an all-time favorite crispy and flaky snack made with a spiced roasted besan (gram flour) filling encased in a plain flour crust. It has a perfectly balanced flavor — slightly sweet and mildly spicy. Unlike many other kachoris, this dry version stays fresh for 15–20 days without losing its taste or texture. It makes an ideal evening snack to enjoy with a cup of tea or coffee, served with spicy chutneys on the side.

Many people love kachoris but hesitate to make them at home, assuming they’re difficult to prepare — especially achieving that perfect flaky texture. In this recipe, I’ll share the ideal ingredient ratio and a few foolproof tips to help you make perfectly crisp and flavorful Besan Stuffed Khasta Kachori on your first attempt. This delicious and satisfying snack can be enjoyed any time of the day — do give it a try!

1. I prepared the stuffing with roasted besan and regular spices. To give binding and absorb excess oil from the roasted besan, I added some soaked murmura (puffed rice) they absorb oil from roasted besan and helps keep the filling dry. You can substitute murmura with poha (flattened rice) if preferred. The stuffing has a spicy, sweet, and tangy (chatpata) flavor that can be adjusted to your taste.
2. I used maida (all-purpose flour) for the kachori dough, but you can replace it with wheat flour or a mix of both for a healthier variation.
3. The most crucial step for achieving crisp and flaky kachoris is frying them on low flame. Though it takes time, there’s no shortcut to it. Keep the flame low until the kachoris puff up completely, then increase it slightly to medium and fry until they turn evenly golden brown.

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Besan kachori recipe | besan khasta kachori | besan stuffed kachori | kachori recipe

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Snack

Cuisine Indian

Servings 20 kachories

Ingredients

 

For kachori stuffing

• 1 cup besan
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 10-12 black pepper
• 4 cloves
• 2 cardamoms
• 6-7 tbsp oil
• Pinch of hing
• 1 tbsp white sesame seeds
• 2 tbsp water
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• Salt to taste
• 1 tsp amchur powder
• ½ tsp garam masala
• 1 tbsp kasuri methi
• 1 tbsp sugar

For kachori outer layer

• 300 grm or 2 cup maida
• 50 grm or ¼ cup melted ghee
• Salt to taste
• ½ tsp ajwain
• ¾ cup water or as required

Other ingredient

• Oil for frying
• Serving: green chutney - tamarind chutney, sev

Instructions

Making Kachori Stuffing

• In a mixer jar, add 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 10–12 black peppercorns, 4 cloves, and 2 cardamoms. Coarsely crush them using the pulse mode and keep aside.
• In a mixing bowl, add 2 cups murmura (puffed rice) and wash it once. When it becomes soft, drain the water completely and keep aside.
• In a pan, heat 6–7 tbsp oil and add a small portion of it to start roasting. Add the coarsely crushed masala, a pinch of hing, and 1 tbsp white sesame seeds. Sauté briefly.
• Now add 1 cup besan (gram flour) and roast it on a low flame. While roasting, gradually add the remaining oil and mix well.
• The roasted besan will absorb the oil and puff up. Continue roasting until it becomes aromatic and changes color slightly.
• Add 2 tbsp water to the roasted besan so it turns frothy and gains a grainy texture (danedar).
• Next, add the 2 cups soaked murmura, ½ tsp turmeric powder, 1 tsp red chilli powder, salt to taste, 1 tsp dry mango powder, ½ tsp garam masala, 1 tbsp kasuri methi, and 1 tbsp sugar. Mix everything well.
• Roast until the stuffing turns dry. Switch off the flame and let it cool completely.
• Once cooled, make small stuffing balls and keep them aside.

For the Kachori Dough

• In a mixing bowl, add 2 cups maida (all-purpose flour), salt to taste, ½ tsp ajwain, and 4 tbsp hot ghee. Mix well.
• Gradually add water and knead into a smooth dough.
• Cover and let the dough rest for 15 minutes.

Assembling the Kachori

• Knead the rested dough again to make it soft and pliable.
• Divide the dough into equal portions and roll each into a small disc.
• Place one stuffing ball in the center and bring the edges together to seal it properly. (The stuffing ball should be about half the size of the dough ball.)
• Pinch off any extra dough from the top and flatten the kachori gently with your palm.
• Prepare all kachoris in the same way.

Frying the Kachori

• Heat oil in a pan. Drop a small piece of dough to test—if it rises slowly, the oil is ready.
• Keep the flame low and add 4–5 kachoris at a time.
• Fry on a low flame, stirring occasionally, and sprinkle some hot oil over them for an even golden color.
• Once golden and crisp, remove the kachoris onto kitchen paper.
• Let them cool completely before storing in an airtight container.

Notes

• Murmura absorbs water and helps bind the kachori stuffing.
• You can use poha instead of murmura.
• Roast besan on a low flame until it becomes aromatic and changes color.
• When oil is added to the roasted besan, it puffs up and roasts quickly.
• The kachori stuffing should be dry.
• Rub ghee into the flour with your fingers until it is well incorporated.
• If the flour holds its shape when pressed in your palm, the ghee is enough and well mixed.
• Make a smooth dough for the kachori.
• Gently press and flatten the kachori at the center.
• Fry the kachoris on low heat.